Quick Recipe Version (TL;DR)

Yield: 1 large pizza (about 4 servings)
Prep Time: 25 minutes
Cook Time: 12–15 minutes
Total Time: 40 minutes (plus dough rising time if making your own)

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
2–3 tbsp extra-virgin olive oil, divided
1 small garlic clove, finely minced
1 medium zucchini (about 6 oz / 170 g), sliced into thin ribbons
1 cup fresh sweet corn kernels (from 1–2 ears) or thawed frozen corn, well drained
3/4 cup (180 g) whole-milk ricotta, well drained
1/4 cup (25 g) finely grated Parmesan or Pecorino Romano
1 tsp lemon zest (from about 1/2 lemon)
1/4 tsp kosher salt, plus more to taste
Freshly cracked black pepper
Pinch of crushed red pepper flakes (optional)
Small handful fresh basil leaves, for serving
Flour or fine cornmeal, for dusting the peel or pan

Do This

1. Preheat oven to 500°F (260°C) for at least 20–30 minutes with a pizza stone or upside-down baking sheet inside.
2. Ribbon the zucchini with a vegetable peeler, lightly salt, rest 5–10 minutes, then pat dry. Cut kernels from the corn cob.
3. Season ricotta with a pinch of salt, pepper, and half the lemon zest; stir until smooth.
4. Stretch dough on floured parchment or a lightly oiled pan to a 12–13 inch round. Brush with 1–2 tbsp olive oil and scatter over the minced garlic and Parmesan.
5. Arrange zucchini ribbons in loose folds, scatter corn on top, then dot with spoonfuls of ricotta. Drizzle with a little more olive oil, season with salt, black pepper, and red pepper flakes.
6. Bake 10–14 minutes until the crust is deep golden and the corn and zucchini have light charred spots.
7. Finish with remaining lemon zest, torn basil, and extra cracked black pepper. Slice and serve hot.

Why You’ll Love This Recipe

Showcases peak summer produce with sweet corn and tender zucchini in every bite.
No heavy sauce: an olive-oil base keeps the pizza light, fresh, and flavorful.
Creamy dollops of ricotta contrast beautifully with the crisp crust and juicy vegetables.
Easy enough for a weeknight, but pretty and impressive enough for guests.

Grocery List

Produce: 1 medium zucchini, 1–2 ears fresh corn, 1 lemon, 1 small garlic clove, fresh basil.
Dairy: Whole-milk ricotta, Parmesan or Pecorino Romano.
Pantry: Pizza dough (store-bought or homemade), extra-virgin olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), flour or fine cornmeal for dusting.

Full Ingredients

For the Pizza

1 lb (450 g) pizza dough, at room temperature (store-bought or homemade)
Flour or fine cornmeal, for dusting the peel or baking sheet
2–3 tbsp extra-virgin olive oil, divided
1 small garlic clove, very finely minced
1 medium zucchini (about 6 oz / 170 g), ends trimmed
1 cup fresh sweet corn kernels (about 2/3–3/4 cup per ear; from 1–2 ears), or thawed frozen corn, well drained and patted dry
3/4 cup (180 g) whole-milk ricotta cheese, drained if watery
1/4 cup (25 g) finely grated Parmesan or Pecorino Romano cheese
1 tsp finely grated lemon zest (from about 1/2 lemon), plus extra to taste
1/4–1/2 tsp kosher salt, to taste
1/2–1 tsp freshly cracked black pepper, to taste
Pinch of crushed red pepper flakes (optional, for heat)

For Finishing

Small handful fresh basil leaves, torn or thinly sliced
Extra-virgin olive oil, for drizzling
Extra lemon zest and flaky sea salt (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking surface

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as hot as your oven safely goes. Let the stone or pan heat for at least 20–30 minutes so it is thoroughly hot; this is crucial for a crisp, well-browned crust.

If you will be baking the pizza on a stone, cut a piece of parchment paper just a bit larger than your intended pizza size (about 13 inches). If using only a baking sheet, lightly oil it or dust it with flour or fine cornmeal to prevent sticking.

Step 2: Prep the zucchini and corn

Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin ribbons. You want long, flexible strips that will cook quickly and curl attractively on the pizza. Place the ribbons in a bowl and sprinkle with a small pinch of kosher salt (about 1/8 tsp). Toss gently and let sit for 5–10 minutes to draw out excess moisture.

Meanwhile, shuck the corn and remove any silk. Stand an ear upright in a wide bowl and carefully slice downward with a sharp knife to remove the kernels. Rotate and repeat until all the kernels are removed. Measure out 1 cup. If you are using thawed frozen corn instead, make sure it is fully thawed and pat it dry with a clean kitchen towel or paper towels; too much moisture can make the pizza soggy.

After the zucchini has rested, gently squeeze the ribbons in your hands or between paper towels to remove any released liquid. This step helps keep the crust crisp and concentrates the zucchini’s flavor.

Step 3: Season the ricotta

In a small bowl, add the 3/4 cup ricotta. If there is visible liquid on top, drain it off first or briefly drain the ricotta through a fine-mesh strainer. Stir in half of the lemon zest, a small pinch of kosher salt, and a few grinds of black pepper. Mix until smooth and creamy.

Taste and adjust the seasoning: it should be pleasantly savory and bright. The ricotta will be dotted on the pizza in small dollops, so it is best if each bite is already well seasoned.

Step 4: Stretch the pizza dough

Lightly flour your work surface and your hands. Place the room-temperature dough on the counter and gently press it into a disk. Using your fingertips, press from the center outward, leaving a slightly thicker edge for the crust. Pick up the dough and stretch it over your knuckles, turning as you go, letting gravity help you stretch it into a 12–13 inch round.

Place the stretched dough onto the prepared parchment (for a stone) or directly onto your prepared baking sheet. If using parchment, you can lightly dust the parchment with flour or cornmeal first, if you like. Gently adjust the dough so it is an even thickness, patching any small tears.

Step 5: Build the olive-oil base and add toppings

Brush the surface of the dough with 1–2 tbsp olive oil, going almost to the edges but not completely over the rim. Scatter the minced garlic evenly over the oiled dough, followed by the 1/4 cup grated Parmesan. This forms a flavorful base instead of a tomato sauce.

Arrange the zucchini ribbons over the pizza in loose curls and folds; avoid packing them into a thick layer so they roast and lightly crisp rather than steam. Sprinkle the 1 cup corn kernels evenly over the top.

Using a spoon, dot the seasoned ricotta over the pizza in small dollops, spacing them so every slice will get some. Drizzle with a bit more olive oil (about 1 tsp), then season the entire surface lightly with kosher salt, plenty of cracked black pepper, and a pinch of crushed red pepper flakes if you like a touch of heat.

Step 6: Bake until golden and bubbling

Slide the pizza (on the parchment, if using) onto the preheated stone, or transfer the baking sheet to the oven. Bake for 10–14 minutes, rotating once halfway through if your oven has hot spots.

The pizza is done when the crust is deeply golden and puffed, the corn has lightly charred spots, and the zucchini edges are slightly browned and crisp. The ricotta will look set with small golden patches. If you want extra color on top, you can switch to the broiler for the last 1–2 minutes, watching very closely to avoid burning.

Step 7: Finish with lemon, basil, and pepper, then serve

Carefully remove the pizza from the oven and transfer it to a cutting board. While it is still hot, sprinkle over the remaining lemon zest and scatter torn basil leaves across the surface. Finish with a final drizzle of good olive oil, a bit more cracked black pepper, and a pinch of flaky sea salt if you have it.

Let the pizza rest for 1–2 minutes so the cheese and toppings settle, then slice into 6–8 wedges. Serve immediately while the crust is crisp and the ricotta is warm and creamy.

Pro Tips

Use very hot heat: The hotter the oven, the better the crust. Give your stone or inverted baking sheet plenty of preheating time so the base crisps before the toppings overcook.
Dry your vegetables: Lightly salting and blotting the zucchini and thoroughly drying the corn (especially if previously frozen) prevents excess moisture that can make the crust soggy.
Drain the ricotta: If your ricotta is loose, drain it in a fine-mesh strainer or cheesecloth for 15–20 minutes. Thicker ricotta holds its shape in pretty dollops and does not weep onto the pizza.
Room-temperature dough stretches better: Cold dough springs back and tears easily. Let it sit at room temperature for at least 30 minutes, up to 1 hour, before shaping.
Do not overload the toppings: This is a light, fresh pizza. A relatively thin, even layer of vegetables and cheese gives you a crisp bottom and well-balanced flavor.

Variations

Herby lemon version: Add 1–2 tsp finely chopped fresh thyme or oregano to the olive oil base and sprinkle extra lemon zest over the pizza after baking for a very bright, herbal flavor.
Smoky bacon or pancetta: Scatter 2–3 strips of cooked, crumbled bacon or 1/4 cup diced, crisped pancetta over the pizza before baking for smoky, salty contrast to the sweet corn.
Extra-cheesy: For a richer, more traditional pizza feel, add 1/2 cup shredded low-moisture mozzarella on top of the Parmesan before adding the vegetables.

Storage & Make-Ahead

Leftover slices keep well. Let the pizza cool completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a hot oven (425°F / 220°C) for 5–8 minutes, or in a covered skillet over medium heat, until the crust is crisp and the cheese is warmed through. Avoid reheating in the microwave if possible, as it can make the crust chewy.

You can prep components ahead: slice and salt the zucchini, cut the corn kernels, and mix the seasoned ricotta up to 1 day in advance. Store each separately in the fridge. Bring everything (especially the dough) closer to room temperature before assembling and baking.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza): about 460 calories, 18–20 g fat, 52 g carbohydrates, 17 g protein, 3–4 g fiber, and 750–850 mg sodium (will vary based on your dough, cheeses, and exact salt level). Treat these as rough estimates rather than precise values.

Sweet Corn, Zucchini and Ricotta Pizza